Crispy Baked Pickles
These crispy baked pickles are a salty treat! Much healthier than their fried counter parts and a perfect party sharing snack! These are salty, crunchy, and taste great with a vegan sriracha mayo! They taste best straight out of the oven but can also be eaten cold! These pickles are kid friendly and super addictive! Make sure to make enough for your whole household, they’ll be eaten up in no time!
How to make these crispy bakes pickles:
To make these crispy baked pickles first you need to slice your pickles into quarters then pat the quarters dry with a dish cloth. This will ensure that the batter sticks to the pickles. Then prepare your bowls, one with flour and a spice mix, the next with plant milk, and the last with panko breadcrumbs. Dredge your pickles in the flour, then in the plant milk, back in the flour, and back in the plant milk, then finally into the bread crumbs. Bake until golden and crispy then dip and enjoy!
What makes these healthier?
Typically crispy pickles are deep fried, meaning they are greasy and coated with tons of excess fat! Baking the pickles, you still get the same delicious salty flavor and crunchy texture, but with a lot less fat and grease! You can also make your own homemade oil free plant based sriracha mayo to dip your crispy pickles into! Find the recipe below!
Important Tips:
- Make sure your pickles are patted very dry with the towel otherwise the batter will not stick!
- Don’t forget to make a delicious dip for the pickles!
- Make sure your panko breadcrumbs are vegan, don’t forget to check ingredients!
- Try making these in the air fryer!
- You can sub whole wheat flour for all purpose flour!
- Feel free to add any spice mix you would like!
Crispy Baked Pickles
Ingredients
- 3 cups Pickles
- 2 cups Whole Wheat Flour or all purpose
- 1 tsp Garlic Powder
- 1 tbsp Onion Powder
- 2 tsp Dried Dill
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Plant Milk
- 2 cups Panko Breadcrumbs make sure they are vegan
Healthy Homemade Vegan Sriracha Mayo
- 1/2 cup Soaked Raw Cashews
- 1/4 cup Plant Milk
- Juice of half a lemon
- 2 tbsp Maple Syrup
- 1.5 tbsp Sriracha Mayo
- 2 tsp Onion Powder
- 1/4 tsp Salt
Instructions
- Cut the pickles into quarters, then pat them dry with a towel so the flour will stick to them.
- Mix the flour & spices in one bowl, in another bowl add the plant milk, and in a third bowl add the panko bread crumbs.
- Dredge the pickles into the flour, plant milk, back to the flour and plant milk, and finally into the breadcrumbs. Place onto a baking tray spaced apart so they are not touching each other.
- Bake at 450 degrees f for 15-20 minutes, flipping halfway through, until the pickles are golden and crispy.
- Add all sriracha ingredients to a blender and blend until smooth.